Description
Lecithin creates a steric barrier around oil droplets, stabilizing oil‑in‑water emulsions.
Technical
Phosphatidylcholine molecules adsorb at the oil‑water interface, reducing interfacial tension by 50–70 % at 1–3 % w/w. The amphiphilic head groups orient toward water while the hydrophobic tails embed in oil, preventing droplet coalescence. High‑shear mixing (≈10 000 rpm) for 2–5 minutes at 20–35 °C yields a uniform droplet size distribution and a smooth, stable sauce.
Science
Primary Reaction
Interfacial adsorption and steric stabilization of oil droplets by phosphatidylcholine
Sensory Profile
Aroma ()
neutralslightly nuttyfreshcleansubtle
Origin & History
Civilization
French
Era
18th century